Smashed Avo Crispy Chickpea Sweet Potato
Prep Time
- Prep | 10 minutes
- Cook | 25 minutes
- Ready in | 35 minutes
Utensils
- Baking Tray x 2
- Fork
- Mixing Bowl
Ingredients we send
- Sweet Potato
- Spring Onion
- Avocado
- Lemon
- Tinned Chickpeas
- Paprika
- Cherry Tomatoes
Ingredients you’ll need
- Oil Of Choice
- Salt & Pepper
NUTRITION PER 1 SERVING
Calories 1790kj , Fat 20.3g, Proteins 13.9g, Carbs 39.8g
ALLERGY INFO
Gluten Free |
Method
- Preheat oven to 220 degrees, using a fork, prick sweet potato from top to bottom, place sweet potato on a baking tray, cover in oil season with salt and pepper and bake for 20-25 minutes, *tip use a knife or fork to poke into the thickest area of the sweet potato to see if it’s fully cooked.
- Drain and wash chickpeas, place on a baking tray, cover in oil, salt, pepper and paprika. Cook along side sweet potato for 15 minutes or until crispy.
- Cut lemon and cherry tomatoes into halves. Place the avocado into a mixing bowl with the lemon juice, salt, and a drizzle of olive oil *optional. Mash all ingredients with a fork to your desired consistency, then add cherry tomatoes. It can be as chunky or smooth as you like. Set aside.
- Once sweet potato is cooked, cut into halves, divid evenly among plates with chickpeas. Place smashed avo on top and garnish with spring onion. Enjoy.
